Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress

• 4 baby beetroots, scrubbed
• 1/2 lemon, juiced
• Salt and freshly ground pepper
• Extra-virgin olive oil
• 1/2 teaspoon good balsamic vinegar
• 14 ounces (400g) wild smoked salmon
• Small bunch watercress
• 1 by 2.5cm (1-inch) piece fresh horseradish

1. Using a metal speed peeler, shave the beetroot into a bowl.
2. Add the lemon juice, a little salt and pepper, a good lug of olive oil and the balsamic vinegar, and mix.
3. On a large plate, wave the salmon around freestyle.
4. Throw on some sprigs of watercress, then the beetroot.
5. Using a sharp grater, such as a microplane, finely grate the horseradish over.
6. Add a little of the beetroot juice and a bit of pepper, then finish with a drizzle of olive oil.

baby beetroots, lemon, salt, extravirgin olive oil, balsamic vinegar, wild smoked salmon, watercress, horseradish

Taken from www.foodnetwork.com/recipes/jamie-oliver/smoked-salmon-with-carpaccio-of-raw-beetroot-horseradish-and-watercress-recipe.html (may not work)